I Didn't Order Salmonella

Restaurant food poisoning etiquette.

Raiding Harrison Ford's Liquor Cabinet

Table 8’s Govind Armstrong still makes time for friends (and mischief).

Come Over for Crusty Casserole

Can you serve leftovers to guests?

Like Botox for Wine

Except these gadgets try to turn young wine old.

The Day After

What to do with the turkey leftovers?

The Right Way to Eat Noodles

Noodle-eating etiquette according to ethnic tradition.

Soy Cheese That Isn't Hateful

This week’s mission: shelf-stable chili and fake cheese fragments.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

This Year I Will ...

Resolutions that are attainable, fun, even educational— and all available right here.

Strained and Drained

Tools for getting the most out of your food.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

But I Come Here Often

Should regulars get special treatment?

Dinner with Mr. and Mrs. McPerfect

How to deal with tense dinner party hosts.

On the Chopping Block

CHOW reviews the best wood cutting boards.